cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium


  • pinch large saffron threads
  • 1 tablespoon olive oil
  • 2 medium brown onions, sliced
  • 2 cloves garlic, crushed
  • 2 teaspoons ground cardamom
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 2 cinnamon sticks, broken in half
  • 400 g can Mutti Datterini Tomatoes
  • 1 tablespoon honey
  • 4 chicken Marylands
  • 1 tablespoon olive oil
  • 1 teaspoon salt flakes
  • 1/2 cup pitted green Sicilian olives
  • quinoa
  • leaves coarsely chopped fresh parsley
  • 1 wedge preserved lemon, rinsed, pulp removed, rind finely chopped

Tip: Freshly grated lemon rind can replace preserved lemon in this tasteful Sicilian chicken recipe.

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Sicilian chicken: Method

  1. Preheat oven to 200°C. Place saffron threads into a small bowl. Add 2 tablespoons boiling water. Set aside.
  2. Heat oil in a large frying pan; add onions and cook over a low heat stirring occasionally for 20 minutes or until the onions are soft. Add garlic, cardamom, cumin, pepper and cinnamon sticks and cook, stirring for 2 minutes longer.
  3. Add the saffron threads (including the liquid), tomatoes and honey and stir to combine. Simmer for 3 minutes, stirring occasionally. Pour the mixture into a 10-cup capacity (6 cm deep) ovenproof dish.
  4. Cut through the leg and thigh joint of each chicken Maryland. Place each drumstick and thigh skin side up in the tomato mixture. Brush each chicken piece with olive oil and sprinkle with salt.
  5. Cover dish with foil and bake 20 minutes; uncover and cook for an additional 25 minutes or until chicken is golden. Scatter olives over the chicken and cook for 5 minutes longer.
  6. Serve Sicilian chicken with quinoa. Sprinkle with parsley and preserved lemon.

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